Pan de Huevo Chilean Sweet Bread Rolls are the snack of choice at the beach in Chile. Ladies, usually wearing an all-white uniform, sell homemade pieces of bread there. It also is very popular at picnics.
This version is not very sweet and is meant to be rustic looking.
This bread hardens quickly; I recommend freezing them if you have extras.
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Pan de Huevo Chilean Sweet Bread Rolls
A classic bread in Chilean beaches.
- Total Time: 1 hour 15 minutes
- Yield: 12 small, 8 medium 1x
- 2 cups all-purpose flour
- 1 1/2 teaspoon baking powder
- 1/2 cup powdered sugar
- 2 large eggs
- 1 teaspoon vanilla
- 1 tablespoon melted butter
- 1–2 teaspoons of water if needed
- Preheat oven to 350F or 180C. Grease the baking pan.
- Place the flour, baking powder, and sugar in a large bowl, and stir well.
- In a small bowl, beat the eggs, melted butter, and vanilla with a fork for 30 seconds until well blended.
- Pour egg mixture over dry ingredients, stir with a fork at first, and then knead by hand until dough is smooth and firm. Add water one teaspoon at a time if necessary, and knead for 5 minutes.
- Cut the dough into 12 or 8 portions, shape them round, and then cut crosswise each top with a knife and brush with beaten egg or milk.
- Bake for 20-23 minutes until golden on top and bottom.
- Let cool slightly, and serve with butter.
Pan de Huevo gets hard quickly. You can freeze it for up to 2 months.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: bread
- Method: oven
- Cuisine: Chilean
Keywords: Pan de huevo, Chilean sweet rolls
Super dry dough. I didn’t know what to do with that. Bad
I’m sorry it didn’t work for you.
Maybe you missed an ingredient or used small eggs?
Also, the recipe advises adding water until the dough comes together (step 4).